Friday Frames | Treasure Hunt

Dear Foodies,

Under the gorgeous pinkish red skin are delicious, juicy Lychees

I'd hoard these like chipmunks do acorns if I could! If you can still find them at the store, grab a few bags.

third eye ?

Don't these look gorgeous! Rambutans taste just as stunning as the look ( but I like lychees more)

Both these fruits are a perfect summer treat. Its nature's way of giving us a refreshing burst of hydration when we need it the most.

Dondakaya Nuvvula Kura| Ivy Gourd with Sesame Seeds Powder

Dear Foodies,

I've written about ivy gourd being one of my favorite veggies in the past and how I'm trying to make up for all the lost opportunities to enjoy this dish. But looking at the recipes list I found just one recipe for it and was surprised they weren't more. The fast is I rarely find fresh, tender ivy gourd here and when I do I gravitate towards my mother's way of cooking them. After all the prep work to get the sliced, her recipe is quick and hits the spot. It's a wonderful side dish with chapati's or rice paired with sambar/rasam/pulusu.

More often that not, I slice them in rounds as they get really tender when cooked that way, almost melting away in your mouth. When sliced lengthwise though you get to enjoy a completely different texture of ivy gourd. It holds its shape over longer cooking times which lends to pilaf style rice dishes. Either way the prep time is probably the most time consuming part of cooking this vegetable. If you take the short-cut and buy the frozen pack instead, you'll just be wasting your time and ingredients.

Dondakaya Nuvvula Kura

Prep time: 15-20mins

Cook time: 20mins

Servings: 3-4 (side)

Ingredients:

• 4 cups - Ivy Gourd, washed & sliced lengthwise
• 1 Tbsp - Oil
• 1 tsp - Urad dal & Channa dal
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Cumin seeds
• 2 - Dried red chillies
• 6-8  Curry leaves
• 1/4 tsp - Turmeric Powder
• 1/8 tsp - Asafoetida/Hing/Inguva
• 2-4 Tbsp - Sesame powder (Nuvvula Podi)
• Salt to taste
• Cilantro leaves for garnish

Method:

1. Heat oil in a wide skillet, add mustard seeds, cumin seeds, urad and channa dal. When the seeds begin to pop and the dals turn a deep red, add broken red chillies, curry leaves, asafoetida and turmeric. 
2. Add sliced ivy gourd next and sprinkle a little salt over them. Cover and steam for 8-10mins until tender, turning them over every few minutes. Sprinkle water if it the veggies look dry.
3. Once the pieces are tender to touch, sprinkle sesame powder starting with 2 Tbsp and adding more based on taste. Mix well to incorporate the spice mix and cook covered for a few more minutes on low heat.
4. Transfer to a serving dish with a garnish of cilantro. It goes really well as a side dish for roti's or warm rice.

Note: If you don't have pre-made sesame powder, make a quick version by toasting 1/4 cup sesame seeds, 1/4 tsp cumin seeds, 1-2 red chillies in 1 tsp oil and blend to a fine powder. -- To make the dish more special, add cashews along with the dals.  -- Adjust the amount of salt added in step 2 according to the saltiness of the sesame powder. -- The same cooking method can be used for potlakaya (snake gourd), beerakaya (ridge gourd), vankaya (eggplant) and sorakaya (bottle gourd).

I made tomato rasam and rice to complete the meal and it was a perfect Sunday lunch. Sesame powder adds a earthy flavor to the vegetable and its addictive. When I have a fresh batch of the podi I add it almost every dish I make. Its used as a staple seasoning used in many Andhra dishes and makes vegetables extra special. Fresh farm ripened tomatoes that are in season now are perfect for the rasam and you won't need any tamarind. Its good enough to have as a soup on its own and that's exactly what I did. If I stick to my plan I'll have another recipe for ivy gourd coming up next. Hope you've had a good start to your week.

Sprouted Quinoa & Oats Granola

Dear foodies,

My blog seems to be a on health kick and I don't want to break its stride. We've covered a few salads but lets focus on the first meal of the day - breakfast. I've tried numerous cereals and still haven't found the one. Winters are easy, all I need is a warm bowl of oatmeal with some dry fruits on top and I'm happy. But the rest of the year is a mash up of many different breakfast finds. When in grad school nothing could beat Honey bunches oats with Almonds, well except Raisin bran crunch. We (roomies) would have it every single day and somehow did not tire of it. Never once did we complain while going through box after box of them. And then once I moved out I couldn't have another morsel of that cereal again! I had probably hit the quota limit for one kind of cereal and ever since the search for the next continues.

The first time I made granola at home I was pleasantly surprised by how good it was and more importantly how easy it is to make. Since then I've made numerous batches each different from the other. I pick up a cup of so of dry fruits from bulk bins and store them in refrigerator.

After experimenting with multiple batches I've narrowed my list down to using two type of nuts and dry fruits in each batch. Having this equation cuts down my confusion and makes it easier to get a batch done. The only constant in the last few batches has been crystallized ginger. I dice the chunks into tiny bits that disappear in the granola and the spice hits you by surprise when you bite into it. Switching out the combination of nuts, fruits and even the sweetener keeps it interesting. I've used honey, maple syrup, brown sugar, apple sauce and for this recipe Pomegranate molasses as a sweetener. I keep a jar of granola on the kitchen counter and a box at work. When the snack craving hits I don't have to look too far for something healthy to munch on.

I've always used rolled oats as the bulk of the granola but with plenty of quinoa on hand I decided to experiment. Cooking quinoa was out of the question for a granola so I decided to sprout the seeds instead. Sprouting, in general helps our body absorb nutrients a lot easier by breaking down some of the enzymes. And quinoa seeds are the easiest to sprout as they need a relatively short time. A 15-20min soak in water after a good rinse helps hydrate the seeds, overnight works too. Spread them out on a piece of clean cloth, cover to block any light and keep away from sun light for 4-8hours. If the conditions are right you could see tiny sprouts in just 4-5 hours. Its recommended that the sprout not be longer than the seed for consumption. Given the teeny tiny size of the seeds themselves tiny sprouts are just what we want. Sprouted quinoa can be used in various recipes like this granola or salads and stir-fries. Store unused sprouts in the refrigerator and use within 2-3 days. I've been adding about 2Tbsp to my breakfast smoothie for extra protein and it tastes just as good.

Oats are a great source of thiamine, iron, and dietary fiber making them perfect for breakfast foods.

Before                                                                                                      all decked out after baking

Sprouted Quinoa & Oats Granola

Prep time: 1 day ahead

Cook time: 40 mins 

Servings - makes ~6 cups

Ingredients:

• 3 cups - Old Fashioned, Rolled Oats
• 1 cup - Quinoa
• 1/2 cup -each of Almonds, Pecans coarsely chopped
• 1/3 cup each Cranberries, Raisins, coarsely chopped 
• 2 Tbsp - Crystallized ginger, finely diced
• 2 Tbsp - Flax seeds
• 1 Tbsp - Orange Zest
• 3 Tbsp - Butter
• 2 Tbsp - Oil, Honey, Pomegranate molasses
• 1 tsp - Vanilla extract
• A pinch of salt if using unsalted butter

Method:

1. Approx 8-10 hours ahead - Thoroughly rinse quinoa and set to soak for 20-30mins (can be left overnight). Drain water and spread the seeds on a clean kitchen towel. Cover and keep away from direct sun light for upto 8 hrs. When you see tiny sprouts they are ready to use, you can begin checking after 4-5 hrs. If you don't see any sprouts after 8 hrs then rinse, drain and repeat the process of spreading them out for another 8 hours.
2. When ready to make granola, Pre-heat oven to 325F
3. In a huge microwave safe bowl, combine butter & oil, microwave for 45-60secs. Add honey, pomegranate molasses, vanilla extract to melted butter and whisk together. Add the dry ingredients (excluding dry fruits and orange zest) and mix together coating them with some of the wet mixture. 
4. Spread the mix evenly on a baking sheet lined with parchment and place in the center rack of the oven. Bake for 30-40 mins, flipping it every 10mins. Once you begin smelling the toasted nuts and oats check to see if they've turned a light brownish hue. 
5. Remove pan from oven and sprinkle chopped dried fruits, finely grated orange zest and combine. The oats may not be crunchy right out of the oven, let them cool a bit to dry out and get deliciously crunchy.
6. Store in an clean and dry air tight container on the counter for upto 2 weeks or move to the refrigerator for longer shelf life.

Note: This recipe makes a mildly sweet granola leaning on dried fruit for sweetness. Pomegranate molasses also adds sweetness and a mellow tartness to the granola which I enjoyed. On its own pom molasses is extremely tart, making you pucker and the taste reminds of rola cola/purple poppins I had as a kid.
If I want chunks of granola I pulse about 1/2 cup oats or add almond meal and pack the granola mix in the baking sheet before it goes in the oven. Being extremely gentle when flipping ensures that the chunks hold up.
Millet can also be sprouted and used here but it takes longer to sprout compared to quinoa so plan ahead.

Tart, sweet, crunchy, colorful and healthy...can't ask for more from one recipe. Enjoy it on its own or use in other recipes, either way its a winner. Layered with fresh summer berries and homemade yogurt you have a perfect summer parfait to cool you down. Citrus zest and pomegranate molasses add bright bursts of flavor and pair really well with other fruits. You would want to stop and relish this for breakfast instead of rushing out the door. So customize this recipe to your liking and let me know what your favorite combination for granola is ?

Thai Black Rice Salad

Dear Foodies,

My pantry is bursting at its seams and I've lost count of stuff I've collected over the last few weeks months years. I love bulk bins. They are good to buy ingredients in smaller quantities but I end up buying a little of everything :( I make these big plans of trying out a recipe but by the time I get home the plan is forgotten and sadly, so are the ingredients in pantry jungle. The odd quantities make it difficult to organize them into jars and, I guess I should just use them instead of wasting time looking for jars. Various shapes & colors of lentils, rice, grains, flours fill up the shelves. I'd like to say they are all in neatly labelled bags but the last time I checked it did not look good. I can tell you this, I've had to become pretty good at identifying 'anonymous' flours. 

Wild Rice blend              -          Hulled Black Rice

I made it my mission to try out new salads and slaw's this summer. The fact that I'm currently on a taco streak is a topic for another post though. There's this restaurant called Saffron close to the airport that I really like. Su-Mei Yu is the brains behind the operation and they serve a healthy twist on Thai cuisine. The food has won her and the restaurant many accolades and rightly so. The food is some of the most flavorful I've eaten. They don't shy away from pungent spices but every dish is perfectly balanced and is just bursting with flavors and textures and colors. Nothing I've tried has disappointed me at that place.

I always gravitate towards their healthy fried rice with tofu. It's predominantly flavored with ginger and is chock-full of vegetables. It wouldn't matter if it were not called healthy because it tasted exceptional anyway. I wanted to re-create it at home. I picked 3/4 cup wild rice blend and 1/4 cup black rice from my extensive pantry (!). I know, you would think it was the other way round looking at the color of the salad though. The black rice turned a deep purple when cooked and beware, it stains any other grain cooked with it. Using a rice blend added texture with some of the grains being fully cooked while the others are wonderfully toothsome. And ofcourse, the color is stunning.

Thai Black Rice (blend) Salad

Prep time: 15mins

Cook time: 30mins

Servings: 2-3

Ingredients:
Rice

• 3/4 cup - Wild rice blend
• 1/4 cup - Hulled Black rice
• 1/2 tsp - Ginger, grated 
• 1 inch - Lemongrass stalk
• 1 Tbsp - Tamari/ soy sauce
• 1/2 tsp - Toasted Sesame oil
• 2 cups - Water

Stir-fried Veggies

• 1/2 cup - Diced  Red bell pepper and white onions, Carrots & snap peas thinly sliced on a diagonal
• 1/2 tsp - Ginger, grated (adjust to taste)
• 1 Tbsp - Tamari/soy sauce (adjust to taste)
• 1/2 tsp - Shaoxing rice wine (optional)
• 1/2 tsp - Toasted Sesame oil
• 1/2 tbsp - Olive oil
• Salad toppers - Chopped cilantro, Green onions sliced on a diagonal, toasted sesame seeds, lime wedges

Method:

1. Get the rice started first. Rinse grains in multiple changes of water, picking out any outliers. In a heavy bottomed pan, add drained rice with 2 cups water and bring to a boil. Once its at a boil season it with tamari, sesame oil, ginger and lemongrass. (Before adding lemongrass stalk, bruise it by giving it a few whacks with the blunt edge of a knife to release its essence.) Cover with a tight fitting lid and cook for 15-20mins on the lowest heat setting. Once all the water is absorbed and the grains are cooked, remove it from heat and let cool completely. ( I spread the rice on a plate and stick it into the freezer for a few minutes to quickly cool it down). Pick and discard lemongrass stalk.
2. As the rice is cooking, heat a wok or saute pan on medium high heat with toasted sesame oil and olive oil. When the oil begins to sizzle add diced onions and peppers. Add grated ginger and cook until the onions begin to turn translucent. 
3. Add sliced carrots and continue to cook for 2 more minutes. Just before turning the heat off add tamari, shaoxing rice wine and sliced snow peas which will cook in the residual heat. The veggies should retain their crunch and bright color.
4. When the rice is at room temperature add stir fried veggies and taste test for seasonings. Sprinkle a little bit of toppings on the salad making sure you have more of each on the side.

Note: -  Tofu would be a great protein addition to this salad. Drain and dry extra firm tofu on paper towels. Cut into thick slabs and marinate in a mixture of tamari, toasted sesame oil and grated ginger for 15-20 mins. Sear both sides on medium heat in a saute pan until browned. Dice into cubes and add to the salad at the very end so as not to break them up.
- Use any combination of veggies you have on hand that'll add crunch and color.- Swap rice with orzo pasta/quinoa/farro for a variation. 

All the different textures, colors and flavors came together really well in this dish. And I may have said it already but it looks stunning in a bowl. Don't skimp on the salad toppers which are like condiments in this case. I love cilantro and with a squeeze of lime it makes for a perfect combo. The salad can be served immediately but it also travels well. The longer it sits the better it gets so it's great for picnics or lunches. I made sure the veggies retained some crunch so you get different textures from veggies and the rice blend as you chew your way through it. If you don't like the strong flavor of ginger reduce the amount and use a bit a garlic when stir frying veggies instead. Do give it try and let me know if you liked it. Have you tried any new salads that you loved ?

Friday Frames | Fruit Royalty

Dear foodies,

Weeks seem to be passing by so quick and it's time for another post for my Friday Frames series. This week features another gorgeous jewel - Jackfruit.

The golden hue makes them look divine

The art of stringing words together to form stories seems to be escaping me these days so I'm taking refuge behind photographs and letting them weave a story of their own.

I find Jackfruit to be mildly sweet and floral almost in its flavor. Its unlike any other fruit I've had. The pulp is fibrous and can be pulled into strips like string cheese, my favorite way to eat them :) I got a quarter piece of the fruit at Ranch 99 last week and have been enjoying the fruit all week. I can't remember the last time I had fresh jackfruit and it brought back many memories. Be cautious when cutting out the fruit pods as they can be tough to scoop out. Rub your palms with some oil to avoid staining from the juice of the fruit and keep it away from your clothes. When I told my mom I had jackfruit she said honey was a traditional accompaniment to fruit. I got through the whole batch before trying that combo so I guess I need to get more next time :)

The road heading out of the office my dad worked at used to be lined with numerous food vendors selling seasonal fruits and snacks throughout the year. I remember eagerly waiting for him to come back home bearing a new snack every week. When Jackfruit was in season he would bring home jackfruit chips along with fresh fruit on his way back from work. All things deep fried are great and that holds good in the case of this fruit as well.  As good as the fruit is on its own, the salty, sweet chips are addictive!

When you are done scooping out the flesh please don't discard the seeds. The seeds are just as good if not better. Rinse and dry them out for a day or two. Once you've hoarded enough dry roast them on a hot cast iron skillet until the outer skin blisters and begins to char. When cool to handle, peel the outer skin, season lightly with salt and enjoy a perfect rainy day snack. The insides of the seed are starchy, mildly sweet and treat that needs to be savored to understand its uniqueness. The closest comparison I can think of is roasted chestnuts. The seeds can also be boiled/roasted and used in stews and curries. But to me the roasted taste is enjoyed best on its own. I'm still collecting seeds and will post a photo of the roasted seeds in a few days.

Friday Frames | Summer Colors

Dear Foodies,

Don't you love that yellow ? It's a piece of sunshine you can hold in your palm

Jewel colored radishes, almost too pretty to eat, almost...

With nature doing all the work for us, I only did the assembling. No cooking needed. I got a huge bunch of basil and made pesto with a punch of lemon zest. This platter is my very poor interpretation of a veggie sampler plate I had at Burlap.

ending the meal with some sweet cherries.

Summer Spinach, Strawberry & Quinoa Salad

Hello Foodies,

If not from the heat (!), the produce in the market has surely announced the arrival of Summer. When the temperatures soar there is nothing more refreshing than a bite of juicy strawberry or watermelon. Lucky for me there's a huge strawberry farm close to where I work and the berries there are the best. The center of the berries are filled with sweet juices that fill your mouth as you bite into it. I've bought countless punnets of berries this season and have hardly cooked anything with them. The path of least resistance leads right to my mouth from the basket and there's no stopping. But its not just the strawberries that are at their best right now, there's a lot of green gems to focus on as well. Candy like sweet peas and fava beans are a delight, salad greens like arugula, spinach, chard, kale are all vying for your attention. Mother Nature knows what we need and when we need it so why tinker with her.

I had a refreshing strawberry spinach salad at the local deli a few weeks back and was pleasantly surprised by how good it was. The fresh bite of the strawberries against the earthy & light spinach made for a really satisfying lunch. A google search revealed that the combo wasn't uncommon, but it was to me. I would never have used strawberries in a salad and now, not anymore. A simple lemon vinaigrette works just as well but I've been in a fennel phase lately. So I lightly toasted fennel seeds and used them to flavor a vinaigrette bursting with lemon zest. Making vinaigrette's at home is a revelation if you haven't tried it yet. You don't need fancy ingredients make one - a lemon, good olive oil, salt & pepper is all you need to get started. And then based on how often you have salads you can begin exploring by using different vinegars, oils, mustards, spices etc. Using the very same ingredients you can completely change the flavor profile of a salad by using a different dressing.

Spinach, Strawberry & Quinoa Salad

Prep time - 10mins

Cook time - 30mins

Servings - 2

Ingredients

• 1/4 cup - Quinoa
• 2 cups - Baby Spinach, washed & drained (or mixed greens)
• 2 Tbsp - Walnuts, toasted & coarsely chopped
• 1/2 cup - Fava beans
• 3/4 -1 cup - Strawberries, sliced
• 1 Tbsp - Parmesan cheese, grated (optional)

Fennel - Citrus Vinaigrette

• 1/2 tsp - Fennel seeds
• 1/2 tsp - Lemon zest
• 2 Tbsp - Lemon Juice
• 2 Tbsp - Extra virgin Olive Oil
• 1/8 tsp - Sea salt & Pepper, freshly ground (adjust both to taste)

Method:

• Toast quinoa until it just begins to pop (optional) and rinse under multiple changes of water. Combine with a little less than 1/2 cup of water and bring to a boil. Reduce heat to the lowest setting, cover and cook for 15mins until all the water is absorbed by the quinoa. Keep covered for another 10mins and fluff with a fork.
• To prepare fava beans, bring water to a boil and dunk them in for just a minute before draining. When cool the handle the outer skin should pop right off. Wash, drain the strawberries and slice lengthwise. Wash and thoroughly dry spinach or greens of choice.
• Vinaigrette - Toast fennel seeds on a low heat until they begin to turn color and are fragrant. Transfer to a pestle & mortar and grind to a fine powder. Add lemon zest, juice, salt, pepper and combine. Drizzle in the olive oil and combine using the pestle to emulsify. Dip a leaf of spinach to test for seasonings and adjust accordingly.
• When ready to serve, season the quinoa first with a bit of the dressing. Combine spinach, strawberries, fava beans and toss together with a little more dressing. (This recipe makes extra dressing, you'll need about a teaspoon to dress a cup of greens) Top the salad with some freshly grated parmesan, if needed.

Notes: This is more of an idea than a recipe and the options for variation are many. Swap blueberries for strawberries, pecans or almonds for walnuts, or try candied/spiced nuts instead. Arugula or mixed greens could be substituted for spinach. Add a spoon of pesto to season quinoa instead of vinaigrette. Perhaps, skip quinoa entirely and use cooked brown/green/black lentils instead.

This was a satisfying salad chockful of fresh flavors and textures. Every bite has something interesting with each ingredient being at the peak of its flavor. I try cooking quinoa and lentils in bigger batches that last a few meals which makes putting together salads like this very convenient. And after a nutrient rich meal like this one you are sure to feel good about yourself..and probably make room for a cool dessert which is, afterall, the ultimate goal :)

Friday Frames | of Seeds and Pods

Hello foodies,

A weekends back, as I was organizing my kitchen pantry I decided to sprout a few of the everyday seeds I use and see what comes up. Here's a glimpse of a few surprises....

Kalonji - Onion flowers ?!

Mustard pods!

I had never given mustard seeds a thought, did not think about how they are grown or harvested. Did you know they grow just like peas in a pod ? After seeing these teeny tiny pods, I am not going to complain about shelling peas anymore :)

the flowers were a pretty yellow color

Thyme Flowers

and finally here's some vanilla extract brewing

Happy Ugadi

Dear Foodies,

Nandana Nama Samvatsara Ugadi Subhakankshalu
Ugadi pachadi - jaggery, tamarind, salt, chilli powder, green mango/tart green apple, neem flowers/ground  fenugreek (methi) seeds

Wish all of you a Happy Ugadi | Gudi Padwa or Happy Friday!

No festivity is complete without a pulihara - Nimmakaya/Lemon Pulihara, Dhadhojanam & Potato Bajji's

Sweet Treats to consider - Bobabtlu/Poli;  Paal Payasam ; Pongal ; Kalakhand

Spring is here! | Flower Fields

Dear foodies,

-Carlsbad Flower Fields

I wish I could sit sleep here all day...

Happy Spring!